Spanish tortilla

Mary Cadogan’s basic potato tortilla recipe has only five ingredients but it is packed with flavour.

Simmering the potatoes with the onions in olive oil gives them a creamy texture and of course, they soak up all the wonderful flavours from the oil and onions. Although the recipe calls for new potatoes I have found that any smallish waxy potatoes will work just as well.

You can add other ingredients to the potato and onion mixture as well, like diced chorizo or chopped, smoked bacon or ham. Not only will this add more flavour to the potato, but, once drained, you are left with a very tasty oil to use in other dishes.

If you’re nervous about inverting the tortilla on to a plate to turn it over you can always cook it over a lower heat, so as not to burn it on the underside, until it is almost set, then finish it off under the grill.